Place butter on the counter to soften. Preheat oven at 350 degrees F. Spray a 9x5 loaf pan with nonstick baking spray and set aside.

Add flour, baking soda, baking powder and salt to a medium-sized mixing bowl. Mix ingredients together with a rubber spatula to combine and set aside.

Take 3 tablespoons of the flour mixture and add to a small mixing bowl. Add chocolate chips to that small bowl and combine. (This will ensure the chocolate chips don’t sink to the bottom of the bread). Set aside.

Mash the bananas with a potato masher or the back of a large spoon in another separate bowl.

In a large mixing bowl, cream the butter and sugar together with an electric hand mixer. Beat for about 60 to 90 seconds. Add eggs and mix thoroughly. Add vanilla extract, the almondmilk and grapeseed oil to the butter and sugar and mix until thoroughly combined, about 1 minute.

Add bananas and mix with a rubber spatula. In two batches, using the rubber spatula, fold in the flour mixture until combined, don’t over mix. Then, fold in the chocolate chips (that have been combined with the flour mixture).

Pour batter into the prepared loaf pan. Bake for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Place loaf pan on a cooling rack for 20 minutes.

Slide cooling rack on top of the loaf pan and flip over. Allow the bread to cool upright on the cooling rack, at least 30 minutes to an hour before slicing. Store leftovers in a sealed container.